PROCESSING AND DEVELOPMENT OF VALUE ADDED PRODUCTS FROM INDIAN PENNYWORT (Centella asiatica)
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Date
2021-12-31
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University of Agricultural Sciences, Bangalore
Abstract
Centella asiatica, a tropical herb of the apiaceae family is used in the Indian Ayurvedic medicine due to its wide therapeutic potential. Developing value added products help in popularizing the consumption of Centella asiatica in the society. The
present study was undertaken to standardize the process of dehydration and to develop acceptable shelf stable products from Centella asiatica. Leaves were analyzed for physical and nutritional composition. The mean weight, length and width of the leaves
were 4.1g, 4.47cm and 7.26cm respectively. The leaves pre-treated with 0.5% potassium metabisulphite for 5 minutes dried in tray drier at 60⁰C was best accepted, and hence considered for further study. Nutrients analysis revealed that dried leaves had 13.12g
protein, 2.26g fat, 19.76g crude fibre, 16.13 total ash 43.03g carbohydrates and 244.94kcal energy. Dried leaves contained 2060mg, 4750mg, 380mg, 164mg, 841mg, 49.9mg and 15.8mg calcium, potassium, sodium, phosphorus, magnesium, iron and zinc per 100g respectively. Value added products soup mix and masala biscuit from dried leaves, chutney and RTS beverage from fresh leaves were prepared at different incorporation levels. Sensory evaluation revealed that, soup mix (CLPS2), masala biscuit
(CLPB3), chutney (CLC4) and RTS beverage (CLRTS4) were best accepted compared to other variations. The shelf life results revealed that soup mix powder and masala biscuit were safe and acceptable upto 60 days. The costs of products per 100g were found to be high for masala biscuit (Rs.37) and least for chutney (Rs.13). hus, Centella asiatica, could be dehydrated and processed into shelf-stable value added products